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Granella Salata
A Parmesan alternative that functions instead of copies.
Jul 23
•
Jack McNulty
14
7
1
The Buschenschank Experience
Where the table sits in the farm, the food tastes better, and conversations linger.
Jun 21
•
Jack McNulty
12
13
4
A Caponata Story
On olives, arrogance, and a toastie that changed my mind.
Jun 5
•
Jack McNulty
20
9
4
The Waiting Kitchen
Cooking in the space between seasons, plus a Wild Garlic Chowder and Puntarelle Salad.
Mar 3
•
Jack McNulty
10
8
3
LAB REPORT: The Umami Synergy Principle
What I was getting wrong about umami — and how one principle changed the way I cook.
Feb 22
•
Jack McNulty
19
4
2
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Four Essential Ideas for Preparing and Cooking Firm Tofu
Aug 16, 2023
•
Jack McNulty
27
7
6
The Case for Braising Vegetables
Apr 28, 2023
•
Jack McNulty
24
18
4
Strudels, Strudels, Strudels
Dec 8, 2023
•
Jack McNulty
22
9
5
A Greek Salad to Remember
Jul 13, 2023
•
Jack McNulty
22
5
9
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Recent posts
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It’s Just a Simple Stew
The missing cumin, avoiding the ‘Evil Eye’, and understanding my mother’s imperfect recipes.
Feb 5
•
Jack McNulty
22
6
6
Introducing The Vegan Lab
Notes from my workbench: Documenting breakthroughs and failures of my evolving book project.
Jan 21
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Jack McNulty
19
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It’s Time For A Hot Bath
A winter dish, a memory, and a nod to the ghosts of garum
Jan 12
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Jack McNulty
20
4
3
Panforte di Siena
A traditional Italian confection with more backbone than most cakes you’ll meet.
Dec 8, 2025
•
Jack McNulty
29
10
8
The Unremarkable Journey of a Corn Cake
How Johnnycakes endured, adapted, and quietly disappeared from view.
Nov 27, 2025
•
Jack McNulty
19
9
3
The Scent of Polenta
A story of patience, comfort, and the quiet brilliance of cornmeal.
Nov 21, 2025
•
Jack McNulty
23
3
9
Gifts From the Garden
On the fleeting beauty of shared soil and simple abundance.
Nov 2, 2025
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Jack McNulty
25
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